Roasted summer vegetable traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 3 meals for 4 people
Skip to ingredients
Ingredients
- 2 aubergines, cut into chunks
- 3 courgettes, cut into half-moons
- 2 red onions, finely sliced
- 4 tbsp neutral-tasting oil
- 500g ripe tomatoes on the vine, roughly chopped
- 3 mixed peppers, roughly sliced
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.
- STEP 2
Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Turn the oven temperature up to 220C/200C fan/gas 7. Roast for a further 40 mins, stirring every now and then until well-browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.
